Food Safety in the Time of COVID-19: Cook to Proper Temperatures

Published on by AMY HENDRICKSON

Now, perhaps more than ever, we want to protect ourselves and our families from a foodborne illness.  While there is no evidence that the coronavirus is a foodborne disease, there can be harmful bacteria in food and protecting against an illness such as salmonellosis is always important.  One of the best defenses against a foodborne illness is to cook, or reheat, foods to a safe internal temperature.

How does cooking work?  Cooking food to safe internal temperatures will kill bacteria and viruses that are in or on the food, helping to make the food safe to eat:

  • 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
  • 160°F for ground meats, such as beef and pork
  • 165°F for all poultry, including ground chicken and turkey
  • 165°F for leftovers and casseroles
  • 145°F for fresh ham (raw)
  • 145°F for seafood, or cook until flesh is opaque and flakes easily with a fork

Why are the recommended temperatures different for different foods?  The harmful bacteria that are most likely to be associated with particular food products can vary.  For instance, raw pork products have historically been linked to diseases caused by Trichinella spiralius but not with E. coli O157:H7.  Safe internal cooking temperatures are based on a knowledge of the target pathogens and research data telling us how much heat it takes to kill those pathogens.

The form of the product is also important.  Ground meat products often are cooked to a higher temperature than whole cuts of meat.  In a whole cut of meat, the germs are on the outside of the muscle and quite easily killed by heat; in a ground product we have to get the heat all the way to the center to ensure safety.

Some great resources in this area:

Stay well, and be food-safe.

Authored by: Barb Ingham